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Creamy Pesto Shrimp & Pasta
with Tomatoes & Zucchini
25 MIN
4 Servings
From the Test Kitchen
Lumaca rigata pasta provides a perfect complement to the bright flavors and textures of sautéed shrimp and zucchini in this easy dish. It’s all brought together by a light sauce of creamy mascarpone cheese and our bright, verdant basil pesto.
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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¾ lb Lumaca Rigata Pasta
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½ lb Grape Tomatoes
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2 Zucchini
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⅓ cup Basil Pesto
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2 Tbsps Mascarpone Cheese
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2 Tbsps Butter
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the zucchini
Meanwhile, in large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & tomatoes
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and halved tomatoes. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are slightly opaque. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and combined. Turn off the heat. Add the mascarpone and pesto; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.
3
Cook the zucchini
Meanwhile, in large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.
4
Cook the shrimp & tomatoes
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and halved tomatoes. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are slightly opaque. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and combined. Turn off the heat. Add the mascarpone and pesto; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
Tips from Home Chefs